Martha Len Nelson / Food

My mother and dad worked together to bake yeast rings with fruit
and nuts to share with others. I can still remember the fun they
had as they cooked, and the joy of the recipients as I helped make
the deliveries. Several years ago I started making hot mustard
sauce from the Denton Woman's Club Cookbook and the semi-hot sweet
pickles I call Mean Green Pickles to share with friends, so I save
small glass jars all year long.

Louise Brooks has a unique gift she and her two granddaughters
make each year that I'm sharing with you today - caramelized
apples, as beautiful as the ones Neiman Marcus sells. She
follows the directions on the back of a 14-ounce package of Kraft
caramels.

Louise says they make as many as 50 each year, working
assembly-style - a tradition the granddaughters will always
treasure!

Caramel apples

• one 14-ounce package of Kraft caramels

• 5 medium apples (Red Delicious or Honey Crisp are
best)

• 2 tablespoons water

Directions:

Cover a large plate with wax paper. Grease well with butter. Set
aside.

Insert wooden sticks (they come with the package) into tops of
apples.

Place caramels and water in large saucepan. Cook on medium-low
heat, stirring constantly, until completely melted.

That's where the package directions end, but the Brooks girls
take it further by redipping in chocolate but not covering all the
caramel coating. You may also roll the apples in finely
chopped pecans or just sprinkle a few on top.

To make the finished product, wrap in red cellophane and tie
with a bow, tucking in a sprig of holly.

Note: Louise says tongue depressors (found at most drugstores)
are actually better than the wooden popsicle sticks inserted in the
apples, as they are sturdier and the apples won't fall off as
easily.

MARTHA LEN NELSON can be contacted by calling her at
940-382-9597 or e-mail mlnelson29@verizon.net .

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